Definitive Wasabi Mashed Potatoes

This recipe will provide sufficient Wasabi Mashed Potato for approximately 6 side servings.

The recipe quantities can be increased or decreased to suit the number you are cooking for.

Potatoes

3 pounds (1.4Kgs) Potatoes for boiling. The best potatoes to buy are new Russet potatoes.

Some types of potato are not good for boiling, some are specifically grown for roasting or french fries. These are not good for making mashed potatoes.​

The potatoes should have a nice shape (makes it easier to peel them), be smooth to the touch and undamaged (no bruises, cuts, etc). New potatoes are preferred as they have thinner skin and are firmer.

Do not buy potatoes that have sprouted or have a green tint to the skin. Store the potatoes in a cool, very dark place (not the refrigerator) to avoid getting a green colouring to the skin. If this occurs peel the green off – the rest of the potato will be OK.

Other Ingredients

Method

1. Peel the potatoes and cut into equal sized pieces.

2. ​Put potatoes into a saucepan of cold water. Ensure that the water is at least 2 inches (50mm) above the top of the potatoes. Add a teaspoon of salt to the water.

​3. Bring the water to the boil. Cover saucepan, turn down the heat and boil gently until the potatoes are fork tender – takes about 25 to 30 minutes. [Overcooking will make the potatoes disintigrate into a mush and become quite sticky.]

​4. Remove from heat and drain. Cover the saucepan with a double thickness of paper towels and replace the lid. [This absorbs the steam and the potatoes will be dry and fluffy.]

5. ​Leave for a few minutes for the potatoes to dry.

6. ​While the potatoes are cooking make up the Namida® Wasabi Paste. This is done by mixing 1 Tablespoon of Namida® 100% Pure Wasabi Powder with a small amount of COLD water. Mix to a stiff paste and set aside. [See video.]

7. ​Mash the potatoes quickly in the saucepan with an old fashioned potato-masher or use a potato ricer, this will keep the potato mix hot. I don’t recommend using an electric mixer as it is easy to over-mix and turn the mashed potatoes into a gluey mess.

8. ​Add the warm butter to the potatoes and mix together.

9. ​Add warm milk to the mix a bit at a time and throughly beat together until the mixure is smooth and fluffy.

10. ​Mix the Namida® 100% Pure Wasabi Paste into the mixture quickly so that the mixture becomes an even green colour.

11. ​Serve immediately with chopped chives or parsley as a garnish.

Notes​

1. The secret to wonderful mashed potato is not to let the potato mixture cool down or get cold.

2. If the mixture does get too cold then warm it up over a very low heat, but this needs to be done before you add the Namida® 100% Pure Wasabi Paste. Heating the paste will drive off the Wasabia japonica volatiles and reduce the flavour profile of the mashed potato.

3. The longer you leave the Namida® 100% Pure Wasabi paste the stronger the flavour will become. This is true up to about 15 mins, after that the flavour starts reducing. To retain the flavour at the strength you want, wait until the flavour develops to the right point, add a teaspoon of lemon juice and stir into the paste, cover with food wrap and put into the refrigerator until needed. After a couple of hours throw it away and start again.